Fall-Off-The-Bone Turkey: The Ultimate Thanksgiving Recipe

Turkey Fall Off the Bone

There’s nothing quite like a perfectly cooked turkey on Thanksgiving Day. The meat should be juicy and flavorful, and the skin should be crispy and golden brown. But what if your turkey is a little too dry? Or what if the skin is tough and chewy? Don’t worry, there’s still hope! With a few simple tips, you can turn your dry, tough turkey into a moist, flavorful, and fall-off-the-bone masterpiece.

In this article, we’ll share our tips for cooking the perfect turkey, including how to brine it, how to roast it, and how to baste it. We’ll also provide some tips for making the best-tasting gravy and mashed potatoes. So whether you’re a seasoned turkey cook or a complete novice, read on for all the information you need to know about cooking a delicious, fall-off-the-bone turkey!

Ingredients	Instructions	Notes
– 1 cup all-purpose flour – 1 teaspoon salt – 1/2 teaspoon black pepper – 1/4 cup vegetable oil – 3 pounds bone-in, skin-on turkey thighs – 1 cup chicken broth – 1/2 cup dry white wine – 1 teaspoon dried thyme – 1/2 teaspoon dried oregano – 1 bay leaf – 1 teaspoon garlic powder – 1/2 teaspoon onion powder	1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, whisk together the flour, salt, and pepper. 3. Dredge the turkey thighs in the flour mixture. 4. In a large skillet over medium-high heat, heat the oil. 5. Add the turkey thighs and cook until browned on all sides, about 5 minutes per side. 6. Transfer the turkey thighs to a baking sheet. 7. In the same skillet, add the chicken broth, white wine, thyme, oregano, bay leaf, garlic powder, and onion powder. Bring to a boil, then reduce heat and simmer for 5 minutes. 8. Pour the sauce over the turkey thighs. 9. Bake in the preheated oven for 1 hour, or until the turkey is cooked through and the meat is falling off the bone.	– Serve with your favorite sides, such as mashed potatoes, green beans, and corn. – For a healthier option, you can bake the turkey thighs without the skin. – If you don’t have a large skillet, you can brown the turkey thighs in the oven before transferring them to the baking sheet.

Introduction

Fall-off-the-bone turkey is a delicious and impressive dish that is perfect for a holiday meal or special occasion. This recipe uses a simple brine to help the turkey meat stay moist and juicy, while the flavorful rub and gravy add even more flavor. With just a few simple steps, you can easily make a turkey that everyone will love.

Ingredients

For the brine:

* 1 gallon of water
* 1 cup of kosher salt
* 1/2 cup of brown sugar
* 1/4 cup of apple cider vinegar
* 1/4 cup of Worcestershire sauce
* 10 cloves of garlic, crushed
* 1 teaspoon of dried oregano
* 1 teaspoon of dried thyme
* 1 teaspoon of black peppercorns
* 1 bay leaf

For the rub:

* 1 tablespoon of smoked paprika
* 1 tablespoon of garlic powder
* 1 tablespoon of onion powder
* 1 tablespoon of dried oregano
* 1 tablespoon of dried thyme
* 1 teaspoon of black pepper
* 1 teaspoon of salt

For the gravy:

* 1 cup of turkey drippings
* 1/2 cup of chicken broth
* 2 tablespoons of cornstarch
* 2 tablespoons of cold water
* 1 teaspoon of Worcestershire sauce
* 1/4 teaspoon of salt
* 1/8 teaspoon of black pepper

Steps

Brining the turkey:

1. In a large container, combine the water, salt, brown sugar, apple cider vinegar, Worcestershire sauce, garlic, oregano, thyme, peppercorns, and bay leaf.
2. Add the turkey to the brine and make sure it is completely submerged.
3. Cover the container and refrigerate for 24-48 hours.

Applying the rub:

1. Remove the turkey from the brine and pat it dry with paper towels.
2. Rub the turkey all over with the rub.
3. Cover the turkey and refrigerate for at least 30 minutes, or up to overnight.

Roasting the turkey:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the turkey in a roasting pan and add 1 cup of water to the bottom of the pan.
3. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
4. Let the turkey rest for 10 minutes before carving.

Making the gravy:

1. While the turkey is resting, make the gravy.
2. In a saucepan, combine the turkey drippings, chicken broth, cornstarch, cold water, Worcestershire sauce, salt, and pepper.
3. Bring the mixture to a boil over medium heat, stirring constantly.
4. Reduce heat to low and simmer for 5 minutes, or until the gravy has thickened.
5. Serve the gravy with the turkey.

Fall-off-the-bone turkey is a delicious and impressive dish that is sure to impress your guests. With just a few simple steps, you can easily make a turkey that everyone will love. Enjoy!

Tips

Here are a few tips for making a fall-off-the-bone turkey:

* Use a meat thermometer. The best way to ensure that your turkey is cooked to perfection is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, and make sure that the internal temperature reaches 165 degrees Fahrenheit.
* Don’t overcook your turkey. Overcooked turkey is dry and tough, so it’s important to cook it until it’s just done. A good rule of thumb is to cook your turkey for 15 minutes per pound, plus an additional 15 minutes.
* Let your turkey rest before carving. After you’ve cooked your turkey, let it rest for at least 30 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more moist and flavorful.
* Use a flavorful brine or marinade. Brining or marinating your turkey will help to add flavor and moisture to the meat. You can use a simple brine made with salt and water, or you can use a more flavorful marinade made with herbs, spices, and other ingredients.
* Cook your turkey on a roasting rack. Roasting your turkey on a roasting rack will help to ensure that the meat cooks evenly and that the skin gets crispy.
* Don’t forget the gravy! A delicious gravy is the perfect way to finish off a fall-off-the-bone turkey.

How to test if the turkey is done

The best way to test if a turkey is done is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, and make sure that the internal temperature reaches 165 degrees Fahrenheit.

You can also test if a turkey is done by using the following methods:

* Press the thigh with your finger. If the meat feels firm and springy, the turkey is done.
* Pull on the leg. If the leg moves easily, the turkey is done.
* Insert a skewer into the breast. If the juices run clear, the turkey is done.

How to reheat leftover turkey

There are a few different ways to reheat leftover turkey. Here are a few of the best methods:

* Oven. Preheat your oven to 350 degrees Fahrenheit. Place the leftover turkey on a baking sheet and cover it with foil. Bake for 15-20 minutes, or until heated through.
* Microwave. Place the leftover turkey in a microwave-safe dish and cover it with plastic wrap. Microwave on high for 2-3 minutes, or until heated through.
* Stovetop. Heat some oil or butter in a skillet over medium heat. Add the leftover turkey and cook until heated through.

How to store leftover turkey

Leftover turkey can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Here are a few tips for storing leftover turkey:

* Cool the turkey quickly. After you’ve cooked the turkey, let it cool for at least 30 minutes before storing it in the refrigerator or freezer.
* Wrap the turkey tightly. Wrap the turkey in plastic wrap or aluminum foil before storing it in the refrigerator or freezer.
* Label the turkey. Label the turkey with the date and type of meat so that you know how long it’s been stored.

Variations

There are many different ways to cook a fall-off-the-bone turkey. Here are a few variations to try:

* Roast your turkey with a flavorful rub or marinade. This will add flavor and moisture to the meat.
* Stuff your turkey with a flavorful stuffing. This is a great way to add flavor and moisture to the turkey, and it also helps to keep the turkey moist while it cooks.
* Baste your turkey during cooking. Basting your turkey will help to keep the meat moist and flavorful.
* Cook your turkey on a rotisserie. This will help to create a crispy skin and evenly cooked meat.
* Smoke your turkey. Smoking your turkey will add a smoky flavor to the meat.

Side dishes to serve with your turkey

There are many different side dishes that you can serve with your fall-off-the-bone turkey. Here are a few of our favorites:

* Mashed potatoes
* Gravy

Q: How do I make turkey fall off the bone?

A: To make turkey fall off the bone, you will need to cook it slowly and at a low temperature. This will allow the meat to become tender and juicy. You can cook your turkey in the oven, on the stovetop, or in a slow cooker.

Here are some tips for making turkey fall off the bone:

* Start with a high-quality turkey. The better the quality of the turkey, the more likely it will be to fall off the bone.
* Cook the turkey slowly and at a low temperature. The ideal temperature for cooking turkey is between 325F and 350F. Cooking the turkey at a high temperature will dry out the meat and make it tough.
* Don’t overcook the turkey. Overcooked turkey will be dry and tough. The best way to check if the turkey is done is to insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165F.
* Let the turkey rest before carving. After you remove the turkey from the oven, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more flavorful and juicy.

Q: What are some of the best ways to cook turkey?

A: There are many different ways to cook turkey, but some of the most popular methods include:

* Oven-baked turkey: This is the traditional method for cooking turkey, and it produces a moist and flavorful bird. To cook a turkey in the oven, you will need to:
* Preheat your oven to 325F.
* Rinse the turkey inside and out, and pat it dry with paper towels.
* Truss the turkey (optional).
* Place the turkey in a roasting pan and rub it with oil.
* Cover the turkey with foil and bake for 3-4 hours, or until the internal temperature reaches 165F.
* Roast turkey breast: If you don’t want to cook a whole turkey, you can also roast the turkey breast. To roast a turkey breast, you will need to:
* Preheat your oven to 350F.
* Rinse the turkey breast inside and out, and pat it dry with paper towels.
* Season the turkey breast with salt, pepper, and your favorite herbs and spices.
* Place the turkey breast in a roasting pan and bake for 2-3 hours, or until the internal temperature reaches 165F.
* Slow cooker turkey: If you want to cook your turkey without having to spend a lot of time in the kitchen, you can cook it in a slow cooker. To cook a turkey in a slow cooker, you will need to:
* Place the turkey in a slow cooker.
* Add enough water to cover the bottom of the slow cooker.
* Cover the slow cooker and cook on low for 6-8 hours, or until the internal temperature reaches 165F.
* Grilled turkey: If you have a grill, you can also grill your turkey. To grill a turkey, you will need to:
* Preheat your grill to medium heat.
* Rinse the turkey inside and out, and pat it dry with paper towels.
* Truss the turkey (optional).
* Brush the turkey with oil.
* Grill the turkey for 3-4 hours, or until the internal temperature reaches 165F.

Q: What are some common mistakes people make when cooking turkey?

A: There are a few common mistakes people make when cooking turkey, including:

* Overcooking the turkey. Overcooked turkey will be dry and tough. The best way to check if the turkey is done is to insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165F.
* Not letting the turkey rest. After you remove the turkey from the oven, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more flavorful and juicy.
* Not using a meat thermometer. A meat thermometer is the best way to ensure that your turkey is cooked to the correct temperature. Insert the meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165F.
* Not brining the turkey.